Roasted Broccoli and Bacon Potato Skins

Now that order has been restored to the world with Tom Brady back at the helm of the Patriots I figured I would share a great football dish for this Sunday.  These potato skins are admittedly not as good as the deep fried ones (is anything baked as good as fried???) but they do the trick and even manage to sneak in a little broccoli as well.  I made these last week when we hosted some friends for football and they were all gone by halftime.  It’s usually tough to find a vegetarian bar snack but this is super easy to leave the bacon off and with all the other toppings you won’t be missing much.  Let’s go Pats!

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Roasted Broccoli and Bacon Potato Skins (printable version at the end of the post)

Inspiration:  are you ready for some football??

Special Equipment:  none

  • 2 Russell potatoes
  • 3 tablespoons olive oil
  • 1 small head of broccoli, cut down into small bite size florets
  • 3 slices of bacon
  • 1/2 cup shredded cheddar
  • 2 scallions, sliced
  • 1/2 cup sour cream

Heat your oven to 400 degrees.  Make sure to scrub your potatoes clean then rub with a about a teaspoon of olive oil, prick several times over with the tines of a fork, and then put them directly into the oven onto the grate.

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Bake the potatoes for 1 hour, hour and 15 minutes if they are very large.  In the meantime toss the broccoli with a tablespoon of olive oil and salt and pepper and spread on a baking sheet.  In the last 15 minutes of baking the potatoes toss in the broccoli to roast.  Turn off your oven and turn on your broiler.  While the potatoes cool, cook the bacon in a large skillet until crispy (about 5 minutes) and then crumble and set to the side.  Once the potatoes are cool enough to handle, carefully cut them in half and scoop out the insides, leaving about 1/4 inch of potato still in the skins.

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Be sure not to cut through the skin, the easiest way is with a teaspoon.  Using the remaining olive oil drizzle both sides of the skins and salt and pepper them.  Put them skin side up on a baking sheet and broil for 3 minutes.  Flip them and broil 3 minutes more.

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Pull out the baking sheet and fill the skins with as much cheddar and broccoli as you want/can fit.  Broil again for another 2 to 3 minutes until the cheese melts.  Top with sour cream and scallions.

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Roasted Broccoli and Bacon Potato Skins

  • Servings: 4 skins
  • Time: 1 1/2 hour
  • Print

Special Equipment:  none

  • 2 Russell potatoes
  • 3 tablespoons olive oil
  • 1 small head of broccoli, cut down into small bite size florets
  • 3 slices of bacon
  • 1/2 cup shredded cheddar
  • 2 scallions, sliced
  • 1/2 cup sour cream

Heat your oven to 400 degrees.  Make sure to scrub your potatoes clean then rub with a about a teaspoon of olive oil, prick several times over with the tines of a fork, and then put them directly into the oven onto the grate.  Bake the potatoes for 1 hour, hour and 15 minutes if they are very large.  In the meantime toss the broccoli with a tablespoon of olive oil and salt and pepper and spread on a baking sheet.  In the last 15 minutes of baking the potatoes toss in the broccoli to roast.  Turn off your oven and turn on your broiler.  While the potatoes cool, cook the bacon in a large skillet until crispy (about 5 minutes) and then crumble and set to the side.

Once the potatoes are cool enough to handle, carefully cut them in half and scoop out the insides, leaving about 1/4 inch of potato still in the skins.  Be sure not to cut through the skin, the easiest way is with a teaspoon.  Using the remaining olive oil drizzle both sides of the skins and salt and pepper them.  Put them skin side up on a baking sheet and broil for 3 minutes.  Flip them and broil 3 minutes more.  Pull out the baking sheet and fill the skins with as much cheddar and broccoli as you want/can fit.  Broil again for another 2 to 3 minutes until the cheese melts.  Top with sour cream and scallions.

 

 

 

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